I love Baileys liqueur.
So I decided to dedicate another stunning and gorgeous to this liqueur ….
Entremet Baileys 2020 … a simpler reinterpretation of the Entremet Baileys prepared a couple of years ago (you can find it here).
Mascarpone and vanilla, milk chocolate and Baileys …… a real treat.
You have been so many to prepare the Entremet Baileys of the past ……. I hope you will appreciate this dessert too much as well.
Entremet Baileys 2020
Ingredienti
Almond biscuit
- 1/3 cup (75 g) marzipan
- 1 tbsp (10 g) icing sugar
- 1 medium (50 g) whole egg
- 2 scant tbsp (25 g) melted unsalted butter
- 1 tbsp (7 g) pastry flour
- 1 tbsp (7 g) potato starch
- 1/4 tsp (1 g) baking powder
- A pinch of salt
Mascarpone and vanilla crémeux
Vanilla custard
- 2/3 cup + 1 tbsp (165 g) heavy cream
- 2 medium (30 g) egg yolks
- 3 tbsp (45 g) superfine granulated sugar
- 3.2 g gelatin, 200 bloom (sheets or powder)
- Seeds from 1/2 vanilla pod
Mascarpone and vanilla crémeux
- 5.5 oz (150 g) vanilla custard
- 1/2 cup less 1 tbsp (100 g) mascarpone cheese (Santa Lucia Galbani)
Milk chocolate and Baileys mousse
- 3 tbsp + 1 tsp (50 g) full fat milk
- 5 tbsp + 1 tsp (80 g) Baileys
- 7 oz (200 g) milk chocolate 40%, Jivara Valrhona
- 5.4 g gelatin, 200 bloom (sheets or powder)
- 1 cup + 2.5 tbsp (270 g) heavy cream
Milk chocolate mirror glaze
- 4 tbsp + 1 tsp (66 g) water
- 1/2 cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar
- 4.5 oz (125 ) glucose syrup
- 4 tbsp + 1 tsp (85 g sweetened condensed milk
- 4.5 oz (125 g) milk chocolate 41%, Alunga Cacao Barry
- 7.5 g gelatin, 200 bloom (sheets or powder)
Extra
- Tempered milk chocolate decorations
Istruzioni
Almond biscuit
Heat fan oven at 320F - 160°C.
Spray a thin layer of cooking spray on a silicone pastry mat and set aside.
Dice the marzipan and heat with icing sugar in the microwave to loosen.
Pour the mixture into a pitcher and blend with a hand blender until you get a smooth mixture.
Pour the mixture into a bowl and whip until soft and fluffy.
Add melted butter, then sifted powders.
Pour 120 g of the mixture in a 7 inches (18 cm) mastery ring and bake for 15 minutes.
Let cool, then with a 6 inches (16 cm) pastry ring, cut a round disc from the biscuit.
Set aside to assemble (you can wrap in clingfilm and freeze).
Mascarpone and vanilla crémeux
Soak gelatin sheets in cold water.
In a mixing bowl, combine egg yolks with sugar and vanilla.
Bring heavy cream to a boil and pour over yolks and sugar mixture.
Cook over a medium heat until the mixture reaches 180F - 82°C.
Out of the heat, add winged gelatin sheets and gently stir to combine.
Weigh the called vanilla custard (150 g).
Soften the mascarpone cheese with a spatula.
Add a small amount of vanilla custard to loosen.
Add the remaining vanilla custard and mix to combine.
Pour 225 g of the crémeux in a 6 inches (16 cm) silicone mould (or pastry ring),
refrigerate for a couple of hours, then freeze.
Milk chocolate and Baileys mousse
Soak gelatin sheets in cold water.
Melt chocolate in the microwave.
Heat milk with Baileys at 175F - 80°C, out of the heat, add wringed gelatin and stir to combine.
Make a ganache, adding hot mixture, 1/3 at a time, mixing well with a rubber spatula.
Whip heavy cream until soft peaks form.
Pour a small amount of whipped cream into the ganache and combine with a whisk.
Then pour the ganache into the remaining whipped cream and gently mix to combine with
a rubber spatula.
Milk chocolate mirror glaze
Soak gelatin sheets in cold water.
In a pitcher, pour sweetened condensed milk and chopped chocolate.
Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.
Pour the syrup into the pitcher, add winged gelatin sheets and mix with a hand blender
until smooth and shiny, for at least 2 minutes.
Refrigerate overnight.
To assemble
In a 7 inches (18 cm) silicone mould or pastry ring (1.5 inches - 4 cm in high) pour 300 g
of Baileys mousse and freeze for a couple of minutes.
Place in the middle the mascarpone and vanilla crémeux, pour 150 g of Baileys mousse
and smooth the surface with a small spatula.
Place the almond biscuit in the middle, smooth the edges and freeze for at least 24
hours.
To serve
Remove the dessert from the mould and place on a wire rack.
Heat and blend the mirror glaze and use at 85-95F - 30/35°C.
Glaze the dessert, decorate with milk chocolate decorations.
Refrigerate for about 8 hours before serving.
Enjoy.
